Avocado Egg Salad
Prep Time15 mins
Total Time15 mins
This easy Avocado Egg Salad Recipe is healthy and delicious! A mayo-free, chunky egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. Serve it as an appetizer, a side dish, or as a filling for sandwiches!
Course: Salad
Cuisine: American
Servings: 4
Calories: 269
To "boil" eggs, place each egg in the cavity of a muffin tin and hard "boil" in the oven for 30 minutes at 325F.
Remove from oven and transfer eggs to ice water; peel and dice.
In a salad bowl, combine diced eggs, avocado, green onions, and bacon; set aside.
In a mixing bowl, whisk together yogurt, sour cream, lime juice, dill, salt and pepper; whisk until well combined.
Add yogurt mixture to the egg salad; stir until combined.
Garnish with dill and crumbled bacon.
Serve.
You can also spread the salad on 4 slices of bread; add tomatoes and lettuce to make a delicious egg salad sandwich.
Keep refrigerated.
This egg salad can be served as an appetizer, a side dish or as a filling for sandwiches.
Nutrition Facts
Avocado Egg Salad
Amount Per Serving
Calories 269
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g25%
Cholesterol 202mg67%
Sodium 371mg15%
Potassium 422mg12%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 2g2%
Protein 11g22%
Vitamin A 395IU8%
Vitamin C 11.1mg13%
Calcium 76mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: avocado egg salad, avocado egg salad recipe, avocado egg salad sandwich